The Brussels Post, 1962-03-15, Page 8THE BATTLE-AX; Violet Carson (centre) plays Ena Sharpies.
ABOUT THE SIZE OF IT —Joanne Stropoli :ii4?taYs. the
largest and smallest buttons being used on the 1962 market,
The big one is fashion item for milady's coat's; the little
one is, used for detail work on kiddy clothes.
is slow torture, and .cia:niud that
he had mYer found any sums
that lObsters and crab.' suffer
pain when gently ,,simmored to
death, The •"conunon..,ilyie" tech-
nique of quick killing, .on the.
other hand, has "often resulted
. in a half-scalded animal flopping
yigcnou,sly around the kitchen
floor, to the dismay of the caok."'
'Co this he added that crabs drvp.
pod into boiling writer go through
such violent spasms tly't they of-
ten snap off their ciaws.. -
There is no way •r r Asking a
lobster his opinion, tut one let-
ter writer, William Catlow
jr„ offered a very herniae answer
to the problem. He supported the
cold-water method, net because
it seems kinder, but simply be- -
cause it is there prectical for
with a .feellekettle of crabs there
is likely to be a distressful am-
ount of giopping about as the last
of the lot go inti the boiling pot,
(b) I am convinced that (lob-
sters), when plunged into boil-
ing water, die .under tension
which promotes Letter -mess., In
your method, they appear.to go
to sleep, relax, and die quietly,"
ing Colleges. Perhaps the mast
ellte of those training centres is
Norland College, founded in 18.92,
in Kent, This school (motto;
Love Never Faileth") takes Only
50 girls a year, turns away three
times that number, and can fill
only one-twelfth, of the requests
it gets= for nannies, "A Norland
nurse has, higher status than a
Rolls-Royce or swimming pool,"
asserts Miss Joan Kirby, the
college prindipal.
For 2s1 Months, the girls earn
their fawn and brown uniforms.
—the chic mark of a Norland
grad—s hy caring for children
placed in the scheol by everyone
from divorced parents to Niger-
ian diplomats, "We want clever
girls who are not intellectuals,"
says Miss Kirby, "They must be
able to write and: talk reasonably
decent English and have a eleep
love of children. Abeve nen,
ny must avoid becoming a sub-
stitute mother,".
A nearly impossible, e eeigri-
merit? Not to most. British nan-
nies. Indeed, they manage so
competently that, although few
mothers would envy' the frustra-
tions of their life, they are prob-
ably the most chased,after wom-
en in Britain. —From NEWS-
WEEK. TLE TALKS
am Ancbews.
Nanny Reigns
Supreme in England
e•Irt The Dell, a grassy rendez-
vous in London's. Hyde Park, a
Ouster of nannies sat gossiping,
recently amid the rows of nark-
kci and gleaming prams, On occa-
sion, the hum of talk WAS abrupt-
ly outthrough by commands that
crackled with the authority, if
not the tone, of a sergeant ma-
jor: "If you pleases Maeter Porn,
Mier adjust your leg-
gings!"
Iir childhood, well-born Brie
tons snap to obey such *orders
like guardsmen on parade. For
nanny—proud, starched, irn,Preg-
nable in her sturdy walking
shoes — stands supreme in the
nursery world, From Bucking-
ham Palace to Chelsea, where-
ever she takes command, chil-
dren are soaped, spanked, fed,
pottied according to her brisk,
no-nonsense edicts. In many
ways, nanny is a prosaic crea-
ture. She is sometimes more sen-
sible than sensitive, usually a
snob, occasionally a bit illiterate,
and peculiarly anonymous (a
nanny is known to her friends
by the surname of her employer).
Often she is heartily hated by
her charges.
Yet sociologists and historians
sometimes muse whether modern
HIGH COST OF SKIING
At the last survey, presumably
by Blue Cross, some 4,000,000
persons were, skiing in the United
States. To pursue this pastime
they were spending roughly
$500,000,000 a year.
Scholars studying these figures
are undecided whether the grow-
ing interest in skiing stems from
an excess of leisure time or from
tensions created by the Nuclear
Age, Whatever the explanation,
the sport is causing uncommon•
concern in the • White House. As
fast as the ,President's physical
fitness program• puts a man into
shape, skiing puts one into trac-
tion. It is a standoff that could
eventually reduce us to a second=
rate power. — From the T.V.
Guide
Life is confusing — a girl, has
to leek intelligent to get a job
anVtlumb to get a husband.
Cooking Lobsters
Without Pain.
Since lobs .ers And crabs pro-
vide such great gastronomic
.pleasure for man, it seems only
fair that man should return the.
favor by dispatching the succu-
lent crustacea in the most pain-
less way possible. Unfortunately,
Americans do not, according to
marine zoologist Gordon Gunter,
Their standard technique of drop-
ping the shellfish in a potful of
boiling water is cruel And need-
lemly
Dr, Gunter expressed his feel-
ings in a report to. Science maga-
zine recently. "Anyone who,
watches the violent reactions of
crabs being scalded to death can
see that they suffer extreme
pain," he wrote. ". Thousands
of American housewives will not
cook fresh' lobsters or crabs be-
cause of that feet,"
• Gunter then offered a more
humane way of preparing a lob-
ster dinner. Drop him into a pot
of cold water, and 'heat it slow-
ly. By the time the water reaches
100 degrees Fahrenheit, Gunter
said, the cruetacee will "die-
quickly and easily without show-
ing• distress."
No, sooner had Gunter's report
been published than scientists
and gourmets began turning the
heat. on him. Letters streamed in
to the magazine and to Gunter's
office at the -Gulf Coast Research
Laboratory 'in Mississippi. Some
scoffed at the notion that such
primitive animals have enough
of nervous .system to feel pain.
Others wrote, that it makes no
difference because death comes
quickly in the steaming pot.
Knut Schmidt - Nielsen, t h e
Duke University physiologist,
questioned the value of the slow-
simmering technique. He cited
the torture report of a Norwegian
housewife: "She put her lobsters
in the pot," Schmidt-Nielsen
wrote, "and put the pot on the
tove. The lobsters,eeemed to dis-
like the situation and started to
climb out, so the lady had to keep.
"the lid on. The lobsters were
strongssend for some twenty min,
utes she fought and suffered
mental anguish while the lob-
sters struggled to get out; luckily
they gradually succumbed . . .
The lady vowed never to be so
cruel to animals again. I pro- •
pose that we use some common
sense in deciding' whether to kill
him slowly .or quickly." -
By this time, Gunter Was doing
a slow burn himself. He. denied
the accusation that slow heating
PATIENT PUP — Bepe, a
French poodle, sits mournfully
alone Waiting for his master
who temporarily "parked" him
on meter island while visiting
in London.
deep-fat fryers have become
common,
Like many other good things
to eat, croquettes originated in.
France., The word, croquette,
comes from the 'French' word,
"croquer," which means to
crunch, Crisp and crunchy on the
outside, yet soft and delectable
on the insideSeat6OcVe Almond.
Croquettes are, a new -taste treat,
SEAFOOD-ALMOND
CROQUETTES
2 cups cooked or canned fiSh or
shellfish
3 tablespoons butter, melted
44 cup flour
tec.spoon salt
Dash •pepper
1 cup milk
2 eggs
% cup blanched chopped
almonds
1 tablespoon minced onion
2. tablespoons chopped parsley
1, teaspoon lemon juice
1'tablespoon water
Fine dry bread crumbs
Drain fish or shellfish; mince.
Combine melted butter, flour,
and seasonings: Add milk gradu-
ally and cook until thick and
smooth, stirring constantly. Beat
1 egg; add a little of hot sauce
to it; blend with remaining saute,
stirring constantly over low heat
for 1 minute. Remove train heat
and add fish, almonds, onion,
parsley and lemon juice; mix
well. Chill.
Shape into croquettes of one-
quarter cup size. For shaping,
croquette's are usually rolled into
balls first, then formed into
cones, rolls or flat cakes. Beat
remaining egg lightly with water.
Coat croquettes with crumbs,
beaten egg, and again with
crumbs. Let stand for 30 minutes
to set coating. Place in wire
basket and fry in hot deep fat
(375eR) for about 2 minutes, or
until goldenbrown. Drain on
absorbent paper. Makes 10 cro-
q ies. *
41
A hunt for Lenten dishes
which are meatless, filling and
good may well introduce you to
food combinations which will be
family favourites all year around.
The following recipe for Fisher-
man's Pie teams fish and pota-
toes in a Maritime version of the
familiar Shepherd's Pie. The
complete dish is both attractive
and delioious. Picture it for your-
self—meaty chunks of halibut in
a saveury sauce, crowned with a
golden, cheese-crusted topping of
fluffy, mashed potatoes.
FISHERMAN'S PIE
2 pounds halibut
Yi teaspoon salt
1 tablespoon chopped onion
1 teaspoon Worcestershire
11/2 scauupcse liquid (fish juices plus
milk)
2 tablespoons butter, melted
tablespoons flour
1/2 teaspoon salt
3 cups hot seasoned and, whip.,
lied mashed potatoes
1,4 cup grated cheese
Season fish With Ve teaspoon
Salt, Wrap i.n steam tight enve-
lope of aluminum foil, lightly
greased on the inside', Bake hi
hot oven (450°F.), allowing 15
minutes cooking time per inch
thickness of fish, if fresh or
-thawed, and 30 minutes per inch
thickness if froeeis. When cooked,
drain, reserving juices. Flake in-
to greased 2-quart caseerele, die,
carding ally Skim .and borie,
Sprinkle with onion and Wor-
cestershire VSatiee. Add milk to
fish juices 'to make 11/2 cups lie
quid. Blend Melted butter, flair
and i/2 teaspoon salt. Add liquid
gradually., Creak and stir Until
arriooth and thickened. Pone Slatted
ever fish. Top With potatoes.
Sprinkle with 'cheese. Bake In k'
nvderately hot Oven (375°F.)
ter 26 Minutes. Makes 6 tow
Fashion Hint
An 'expertly seasoned sauce
can enhance a food and often
make it a gourmet's delight. This
is especially true when the food,
is fish. Put together a smooth
curry sauce and some fine Cana-
dian canned salmon, serve over
fluffy hot rice, and you have an
unqualified mealtime success, in
this country as well as in the
Orient.
CREAMY SALMON CURRY
1 can (7% ounces) salmon
2 tablespoons butter or other
fat
2 tablesPoonS flour
1 teaspoon curry powder
14 teaspoon sugar
Mi teaspoon ground ginger
2 tablespoons minced onion
ea teaspoon salt
1/2 cup liquid (salmon liquid plus
milk)
lh cup light cream
11/2 teaspoon grated lemon rind
2 cups cooked rice
Drain salmon, reserving liquid.
Break salmon into bite - size
chunks. Heat butter blend in
flour, curry powder, sugar, gin-
ger, minced onion, and salt.
Slowly add mixed salmon liquid
and milk, followed by cream.
Cook and stir over low heat' until
sauce is smooth and thickened.
Do not allow sauce to boil. Add
salmon and lemon rind; heat.
Serve over hot cooked rice.
Makes 4 servings.
r
A steaming bowl of chowder is
a meal in itself, and just the
right kind of meal on a chill,
blustery day. Chowders are made
from many foods, but fish and
shellfish have been foremost in-
gredients since the arrival of the
first white settlers on this con-
tinent, All the tang of the great
open sea with the salt spray run-
ning high can be transported to
your table in a hearty seafood
chowder such as the following.
SEAFARER'S CHOWDER
1 pound fish fillets
2 tablespoons butter
1 medium onion, chopped
.1/2 cup chopped celery
2 cups diced raw potatoes
Y.2 cup sliced carrots
2 cups boiling water
1 teaspoon salt
143 teaspoon pepper
2 cups milk
Cut fillets into bite-size pieces.
Melt butter in large saucepan.
Add onion and celery: cook until
tender. Add potatoes, carrots,
water, salt and pepper. Cover
and simmer until vegetables are
tender, Add fish and simmer 10
minutes longer. Add milk. Re-
heat, but do not allow to boil.
Serve piping hot, garnished with
a sprinkling of finely chopped
parsely or a dash of paprika:
Makes 6 servings.
Seafarer's Chowder is delicious
made with almost any variety of
fillets, including smoked fillets.
fk enakee an easy main dish for
lunch or supper. Good sienna-
paniments are crackere and raw
vegetable .relishes or a salad..
*
Seafood croquettes are a happy
choice for a Lentoh luncheon.
Elegant but thrifty, they are easy
to prepare, now that electric
Britain would be p4ssible With,
Out nanny, "Much of the WhOle
system of democracy and the
Welfare State is but an enlarge,
ment of nursery rulings," sleclar-
ed a correspondent recently in
The Times of London, If the
Welfare State had; its beginnings
in the nursery, then it paracioXi-
cally planted the seeds for the
demise of nanny, for surtax and
death duties have licked much
of the frosting off British affht-
epee. But status-conscious 13rit,
ons today cough up nanny's
weekly R7 ($19.60—and more—
with nary a nuterner, In Nursery
World magazine, three pages of
want ads last week offered posi-
tions that included such un-
British fringe benefits as a per-
sonal radio and TV set, washing
machine, and central heating,
even a car to run the children to
the park. "Good nannies want
good homes," explained the head.
of one employment agency,
"preferably with a listing in De-
brett's. Peerage."
At the peak of the nanny aris-
tocracy is Mabel Anderson, 35,
the Scottish nurse who cares for
Prince Andrews Still others reign
in top families from Athens to
Rio de Janeiro, while some 200
nannies migrate yearly to the
U.S. alone, Among these is Maude
Shaw, a hearty 56-year-old na-
tive of. Sheerness in Kent, who
runs the White Honse nursery.
The prestige of nanny is ob-
vious; her life, however, is hard-
ly a lark. For one thing, she is
pigeonholed precariously be-
tween servant and master. For
another, she is sometimes re-
sented. "Some mothers see us
as a threat," says Patricia Green-
halgh, 24, a nanny who works for
a London lawyer. "They suspect
us of trying to win the affections
of both their children and their
husbands." Additionally; most
nannies move to new posts after
their charges reach 4 or 5, and
the emotional wrench is consid-
erable. "Time is the only heal-
er," admits gray-haired Dorothy
Williams.
The nanny with first-class
credentials is a graduate of one
of the eleven English schools in
the Association of Nursery Train-
PIP OF A PIPE — Papuan
woman in Hollandia, Nether-
lands New Guinea, enjoys puf-
fing on her briar pipe.
Millions of British Viewers
Live Life on 'Coronation St.'
There are hundreds of Corona-
tion Streets throughout Britain,
which probably accounts for the
program's succes s. Ironically,
when the program was given the
first of its "dry runs," the pro-
ducers thought that it was the
greatest disaster they had ever
made. Only the faith of a few
people saved it from the ex. To-
day it leads the "Top Ten,"
The heart and soul of "Coro-
nation Street" is a sharp-tongued
tight-fisted shrew named. Ena
Sharpies, who has become a ne-
A recent script called for actor
Peter Adamson, the tough guy
of the serial, to beat up a uni-
versity student in a pub brawl.
The day after this episode was
shown Adamson received shoals
of threatening letters, Typical
+comment: "You are a loud-
mouthed nit."
Says Adamson, plaintively,
wish people would realize we
are only actors,"
"Coronation Street" consists
of seven houses of the back-to-
back variety that share outside
lavatories, a corner shop, the
back wall of a raincoat factory,
a pub called the Rover's Return,
and the Glad Tidings mission,
hall.
Whenever a house becomes
Women in tears called the
studio where "Coronation Street"
originates to protest the cruelty.
Scores of grief-stricken viewers
How Well Do You Know
SOUTH AMERICA?'
By TOM A. CULLEN
Newspaper Enterprise Assn.
London—Not since the death
et King George VI has there been
such a public outburst of grief as
occurred at the funeral of Ida
Barlow, the little woman who
never was,
Ida Barlow existed only in a
script writer's fertile brain. But
to millions of viewers who
watched the televidlon eerie!,
"Coronation Street," she was
more real than reality itself. tional institution,
What happened was that the En a is what every comedian
actress who played Ida got tired has in mind when he jokes about
of the role and asked to quit, his mother-in-law. Whenever her
so the TV producer obligingly crumbling face appears on the
had her run over by a bus. But 21-inch screen, 20 million view- the producer reckoned without ere. gasp:
ides following. . vacant in. the Story, viewers
"the old battle-ax is at it write in asking if they can rent
again. it.
Old-time music hall actress 'Welfare organizationt keep a
Violet Carson, who plays this close eye on the street. Pension-
role, complains that she is in ets' groups write to protest that
the street's pensioners seem W
have too much money to spent,
Dog lovers complain of anti,
dog references. Temperance se-,
cieties say that too •much liquo*
is consumed et the Rover's Re,
turn.
Originally scheduled as a six-
Week serial, 'Coronation Street'
apparently will be running as
Iong as there are back streets'
of this kind in Britain se, and.
the Program complain of being crusty characters with hearts of
"prisoners of Coronatiol, Sl-'^" "P"-*, Sharpies,
;Beet wreaths and sympathy dange r o f t eeing her own idols- cards. ti ty.
Girls in a Lancashire factory "I'm Ena Sharpies to every-
;Started an "Ida Barlow Memorial one 1 meet. They shout at me
Futid" and sent the rneney off ,from buses and wave to me
g local hospital, frer0 TOOftops, If shop for a
Inisi is a sample of the sort tube of toothpaste, I'm kept Mil A
of thing that has been, hap- Waiting 20 minutes signing mites
parsing to those connected with graphs While a crowd gathere.
the program since It started iii Sometimes 1 forget what I went
i ecembe r,, 1960. "Coronation- in for."
tteet" offers a ,twice-weekly Other •actors who appear on
riled of life as it Is lived in a
toalid Lancashire back street,